Oh my gosh, if you think quick breads are just for bananas, you haven’t lived! I’m obsessed with anything that comes out of the oven smelling like warm spices and promising total comfort. I used to think zucchini was just for grilling, but trust me, grating it into bread is pure genius. It disappears completely, but leaves behind this incredible tenderness. When you pair that hidden veggie power with the bright, tangy punch of crushed pineapple? Wow. That’s how we get this magnificent, moist concoction: the Pineapple Zucchini Bread Loaf. I whip this up whenever I have too much zucchini from the garden, and it vanishes before the bread is even totally cool!

Why This Pineapple Zucchini Bread Loaf Recipe Shines

Honestly, this isn’t just another zucchini bread; it’s elevated! The star here is the marriage of textures and flavors. It’s ridiculously simple to throw together, which is my favorite kind of baking. You don’t even need a stand mixer for the main steps, which means less cleanup!

It’s absolutely drenched in moisture thanks to the combination of oil, zucchini, *and* pineapple. Seriously, this loaf stays soft for days.
It’s the perfect way to use up that bumper crop of zucchini from the garden. You grate it and forget it’s even in there!
The blending process is super straightforward—wet into dry, gentle fold, and bake. No fussy creaming required.
The spices—cinnamon and nutmeg—really wake up the flavor of the carrots and fruit notes. If you need more quick bread ideas, you should definitely check out my other favorite zucchini bread recipe sometime!

Essential Ingredients for Your Pineapple Zucchini Bread Loaf

You know I preach transparency in the kitchen, so here’s exactly what you need to grab before you start mixing this amazing loaf. Getting these proportions right is key, especially because we are putting both fruit *and* vegetable mash-ins into the batter. It’s a powerhouse of moisture, I tell you!

If you want a deeper, molasses-y flavor that feels extra cozy, feel free to swap out the white granulated sugar for brown sugar. It’s totally optional, but it gives the finished Pineapple Zucchini Bread Loaf a nice, rich color. Also, don’t forget to check out the way I use pineapple in my Hawaiian muffins—it’s that same magic!

Here’s the lineup for one perfect loaf:

2 cups all-purpose flour (Don’t scoop it right out of the bag; spoon it into the cup and level it!)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup granulated sugar (Remember, the brown sugar swap is your friend!)
1/2 cup vegetable oil (This keeps it uniformly moist!)
2 large eggs
1 teaspoon vanilla extract
1 cup grated zucchini (unpeeled—trust me, the peel adds color and texture!)
1 (8 ounce) can crushed pineapple, drained (And I mean *drained*! We want flavor, not soup.)

Step-by-Step Instructions for the Perfect Pineapple Zucchini Bread Loaf

Okay, let’s get baking! Don’t let the pineapple and zucchini freak you out; this mixing process is incredibly simple, which is why I love pulling this out on a busy Tuesday afternoon. We need to make sure our timing is right so we don’t end up with a sunken loaf in the middle. We’re aiming for that beautiful, golden-brown top and a center that looks cooked all the way through. Ready to start?

Preparation and Dry Mix for Pineapple Zucchini Bread Loaf

First things first, you absolutely must get your oven warming up to 350 degrees F (that’s 175 degrees C for my international friends!). Don’t wait on this!
While it heats, prep your 9×5 inch loaf pan. I use a little grease and flour because I hate fighting with sticky bread later.
In a medium bowl—grab one that’s easy for you to whisk in—you’re going to combine all the dry stuff: the flour, baking soda, salt, those warm spices (cinnamon and nutmeg). Whisk it all really well until everything looks happy and uniform.

Combining Wet Ingredients and Final Batter Assembly for Pineapple Zucchini Bread Loaf

Now we move to the wet side of things. Grab a bigger bowl for this step! You’ll mix your sugar, the vegetable oil, the eggs, and the vanilla until they are just nicely combined. You don’t need electric mixers here; a good hand whisk works perfectly fine.

Here’s where you need to be gentle! Take those dry ingredients you mixed earlier and gradually stir them into your wet mixture. And I mean *gradually*! As soon as those streaks of flour disappear, STOP mixing. I cannot stress this enough: overmixing develops gluten, and we want a tender quick bread, not a chewy brick! Seriously, you can look up my easy banana bread recipe, and the rule is the exact same—stop mixing when it’s *just* blended.

Once it’s barely combined, gently fold in your grated zucchini and make sure you’ve thoroughly drained that crushed pineapple before adding it in. Just a few turns with your spatula until everything is evenly distributed, and you are done with the mixing!

Baking and Cooling the Pineapple Zucchini Bread Loaf

Pour that thick, wonderful batter into your prepared loaf pan and smooth the top a little bit. It usually bakes for about 50 to 60 minutes at 350°F. Every oven is a little different, so keep an eye on it after the 50-minute mark.

The only way to know if this Pineapple Zucchini Bread Loaf is truly done is the wooden skewer test. Stick one right into the center; if it comes out clean, or maybe with just a few moist crumbs sticking to it, you are golden! If you pull out wet batter, give it five more minutes and check again.

Resist the urge to flip it out immediately! Let the loaf cool right in the pan for about 10 minutes. This gives the structure time to set up perfectly. After those 10 minutes, gently turn it out onto a wire rack so the bottom doesn’t steam and get soggy. Let it cool completely before slicing, though I rarely manage to wait that long!

Tips for Success with Your Pineapple Zucchini Bread Loaf

We’ve made the bread, but let’s talk about making it *perfect* every single time you try. Quick breads are forgiving, but these little tricks really take your Pineapple Zucchini Bread Loaf to the next level of moist deliciousness.

Because we have two major moisture sources—the zucchini and the pineapple—draining is non-negotiable! If that pineapple is swimming in juice, it messes with your flour ratio and you might end up with a gummy bottom. Seriously, press that pineapple down with the back of a spoon in the colander before you fold it in.

Also, think about your sugar! If you use white sugar, the crumb stays lighter. But when I swap in brown sugar, like I mentioned earlier, the slight acidity reacts better with the baking soda and gives you a richer final color and flavor profile. It’s a subtle change, but it makes a difference! If you are ever worried about your final texture, go peek at the notes on my classic zucchini bread recipe for comparison.

Ingredient Notes and Substitutions for Pineapple Zucchini Bread Loaf

Listen, I get it. Sometimes your pantry doesn’t look exactly like mine, and you might wonder about swapping things out. In this recipe, we go with oil instead of butter, and that’s intentional! Oil keeps the crumb softer and more moist over several days, which is crucial for a quick bread like this Pineapple Zucchini Bread Loaf, whereas butter adds flavor but can make it a little denser when cooled.

The absolute biggest mistake people make here, though, is skipping the draining step for the pineapple. If you don’t drain it well, you’re essentially adding extra liquid that wasn’t accounted for in the flour. That throws off the whole balance and can lead to heavy, gummy bread. Another thing: when grating that zucchini, stick to the medium side of your box grater! Too fine, and it melts away; too coarse, and you’ll be biting into crunchy chunks. For more fruit flavor inspiration, you might love the notes on my Hawaiian muffins recipe, too.

Variations on the Classic Pineapple Zucchini Bread Loaf

While this Pineapple Zucchini Bread Loaf is perfect just as it is—spiced and fruity—sometimes I like to throw in a little something extra just to keep things interesting! These tweaks won’t ruin the texture, but they add a lovely layer of complexity, especially if you’re making this for a weekend brunch.

My favorite addition? Chopped pecans or walnuts. Toast them lightly first—it makes all the difference in warmth and crunch! If you throw in about half a cup of nuts, fold those in right before the fruit so they capture a bit of that moisture and stay tender.

For a slightly different spice profile, skip half of the cinnamon and add a tiny pinch of allspice—it gives it depth, almost like a holiday treat. Or, if you love tropical vibes (and who doesn’t?), stir in about half a cup of unsweetened shredded coconut along with the zucchini. It soaks up moisture beautifully! If you’re looking for another amazing pineapple kick, you have to see my recipe for pineapple cowboy candy; it’s totally different, but uses that sweet fruit magic!

Storing and Reheating Your Pineapple Zucchini Bread Loaf

This is the easy part because this loaf is so good, you’ll want to save some for later—though I can’t promise it will last long! Because there is so much moisture locked in here from the zucchini and pineapple, it keeps really well. The key is wrapping it up tightly so it doesn’t dry out on the counter.

For room temperature storage, wait until the Pineapple Zucchini Bread Loaf is completely cool, then wrap the whole loaf snugly in plastic wrap. If you want to keep it even fresher for longer, use a layer of foil over the plastic wrap. It should stay perfect on the counter for a good three to four days. Honestly, bread made with oil tends to last longer than butter-based quick breads!

If you need to stash it for longer, go straight to the freezer. Wrap it up just as tightly—tightly is the magic word here! You can freeze it whole or slice it first, which makes grabbing a single serving super convenient later on. It freezes beautifully for up to three months. Just make sure it’s completely thawed before you try to reheat it, or you’ll end up with a mushy mess.

Now for reheating—this brings back that fresh-from-the-oven taste! If you take a slice straight from the fridge or freezer and try to eat it cold, it’s good, but it’s not *amazing*. For the best texture restoration, I microwave a slice for about 10 to 15 seconds. It just melts that residual moisture back into the crumb. If you’re feeling fancy, a quick 5 minutes in a low oven at 300°F after wrapping it in foil brings back that warm, just-baked tenderness too. Enjoy the leftovers!

Frequently Asked Questions About Pineapple Zucchini Bread Loaf

It’s totally normal to have a few questions crop up when you’re baking with two surprise ingredients! People always ask me about how to handle the produce so it doesn’t make the loaf soggy. Here are the few things I get asked most often about making this amazing quick bread.

Do I need to peel the zucchini for this Pineapple Zucchini Bread Loaf?

No, you absolutely do not need to peel the zucchini here! In fact, I almost prefer leaving the skin on most of the time. The skin usually stays tender enough that you won’t notice it when baked. Plus, it adds a little bit of lovely, subtle color contrast to your finished loaf. If you happen to pull out a zucchini that has very thick, dark skin, you could peel just a few chunky stripes off, but for standard, medium-sized garden zucchini, just wash it, trim the ends, and grate it whole. It works perfectly for this recipe!

Can I use fresh pineapple instead of canned in this quick bread?

That’s an interesting question! You certainly can try using fresh pineapple, but it takes a little more work, and you have to be careful about the added liquid. Canned crushed pineapple means the moisture content is consistent, which is what the recipe relies on. If you use fresh pineapple, you’ll need to chop or dice it finely, and then you absolutely must drain it really well—maybe even let it sit in a fine-mesh sieve for 30 minutes while you prep everything else. If you notice your fresh pineapple seems much juicier than the canned variety, you might need to eyeball the overall wetness—but try to stick to canned if you can for the most predictable results in your quick bread.

How can I tell when my Pineapple Zucchini Bread Loaf is fully baked?

This is the most important part, right? We all dread that slightly gummy center! The most reliable method, which I mentioned in the main steps, is the wooden skewer test. Poke a long wooden skewer or even a thin, dry spaghetti noodle right into the very center of the loaf. If it comes out totally clean, you’re done. If it comes out with wet goo, put it back in the oven for 5-minute intervals. Visually, you’ll be looking for a beautiful, deep golden brown on top, and the edges of the bread will start to pull ever-so-slightly away from the sides of your pan. That separation is a great confirmation that the structure is set. If you’re still second-guessing, try checking out the baking tips I share on my other zucchini bread guide!

Nutritional Estimates for Pineapple Zucchini Bread Loaf

Now, I’m never one to stress too much about calories when I’m baking something this wonderfully comforting, but some of you lovely readers always ask about the numbers! So, here is a general breakdown of what you can expect per slice for this incredible Pineapple Zucchini Bread Loaf. Remember, these are just estimates based on my standard ingredients—the kind of sugar you use or how thick you slice it will change things up!

If you are watching your sugar intake, using brown sugar instead of white will slightly adjust the carb count, but honestly, the change isn’t massive since there is so much natural sweetness from the zucchini and pineapple already in there. This really helps balance things out compared to a standard sweet loaf. These figures assume you slice the loaf into 12 equal servings.

Serving Size: 1 slice
Calories: 250
Sugar: 25 grams
Fat: 12 grams
Saturated Fat: 2 grams
Carbohydrates: 35 grams
Protein: 4 grams
Fiber: 2 grams
Cholesterol: 35 mg

Keep in mind that these values are just guidelines! If you use applesauce instead of oil, or if you add a mountain of walnuts to yours, the actual nutrition profile will shift. But for a slice of homemade goodness that hides veggies and tastes like a tropical vacation? I think those numbers are pretty fantastic!

Pineapple Zucchini Bread Loaf

Author: ferecipe.com
Total Time: 70 min
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

A moist quick bread combining grated zucchini and crushed pineapple.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup grated zucchini (unpeeled)
1 (8 ounce) can crushed pineapple, drained

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, mix the sugar, vegetable oil, eggs, and vanilla extract until combined.
Stir the dry ingredients into the wet ingredients until just mixed. Do not overmix.
Fold in the grated zucchini and the drained crushed pineapple.
Pour the batter into the prepared loaf pan.
Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

You can substitute brown sugar for white sugar for a slightly deeper flavor.
If your zucchini is very wet, gently squeeze out some excess moisture before grating.

Prep Time: 15 min
Cook Time: 55 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 25
Sodium: 200
Fat: 12
Saturated Fat: 2
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 35
Fiber: 2
Protein: 4
Cholesterol: 35

Keywords: pineapple zucchini bread, zucchini loaf, quick bread, sweet bread, fruit bread